2In medium bowl, beat cream cheese, yogurt, 1/3 cup sugar and the vanilla with electric mixer on high speed until light and fluffy. Cover and refrigerate until ready to use.

3In blender or food processor, place mango sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. If sauce is too thick, add up to 1 tablespoon water. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.

4In blender or food processor, place raspberry sauce ingredients. Cover; blend on high speed about 30 seconds or until smooth. Press through fine strainer to remove seeds. Spoon into plastic squeeze bottle, pastry bag or resealable food-storage plastic bag. Cut small tip or corner off pastry bag or plastic bag for piping. Store covered in refrigerator until ready to use.